This deliciously easy and authentic Caesar salad dressing (made with or without anchovies) gets it’s signature creamy texture from good quality mayonnaise and sour cream with the tang of red wine vinegar.
Homemade salad dressings are some of the easiest recipes any home cook should master. And ironically, it’s just about as easy to whip one up as it is to stand in front of the grocery aisle trying to decide which salad dressing you’re going to like the best. Plus, with homemade dressings there’s no guessing what’s in them because you get to decide which ingredients to include.
When people see an ingredient list that calls for raw egg and anchovies, they can get a bit squeemish about traditional recipes for Caesar salad dressing.
However, this recipe that I use in my classic Caesar salad recipe with homemade garlic croutons omits the raw egg and calls for mayonnaise and sour cream to provide the creamy texture, and you can choose whether to add anchovies, or not. If you’re a garlic fan, you can always toss in another clove if you like.
The power of Caesar is in your hands, and with this salad dressing, you’ll always be the big winner.
Where Does Caesar Dressing Come From?
It’s likely you’ll find a killer Caesar salad on nearly every Italian restaurant’s menu. But, surprise! Did you know the Caesar salad was actually invented in Mexico? Just another fun fact for cocktail hour.
This Caesar salad dressing recipe hails from Salt Lake City’s Market Street Grill, where my husband and I met as servers, lo so many years ago. That place made a mark on me and on several of my favorite recipes here on the blog including THE BEST clam chowder recipe, my favorite tartar sauce recipe, the best steamed clams you’ll ever slurp, and my fave shrimp and crab seafood Cobb salad.
Still today, my husband can’t eat the clam chowder without a Caesar salad by it’s side. But then, it’s so easy to make, why wouldn’t you?
What’s In This Caesar Salad Dressing
Unlike the vinaigrette-style Caesar salad dressing I shared in my Chicken Caesar Salad recipe that calls for coddled eggs, this salad dressing is creamy and in line with popular restaurant versions.
The ingredients in this creamy Caesar salad dressing are simple and easy to pull together:
- sour cream
- red wine vinegar
- Worcestershire sauce
- mashed anchovies or anchovy paste (see below for substitutions)
- Parmesan cheese
- freshly cracked black pepper
- Tabasco sauce
Choose the best quality mayonnaise you can find, and use regular fat sour cream for maximum creaminess. If you really want to go low-fat, you can, but your dressing may turn out a bit thin.
Skip the canned or pre-shredded Parm and use freshly, finely ground Parmesan cheese for this dressing. You want the cheese to melt into the dressing and provide its salted, umami flavor instead of leaving stringy chunks.
I make this dressing super easy by adding everything to a canning jar, closing it tight with a lid, and shaking it until blended. If you like a thick Caesar salad dressing, make it in a blender or food processor instead of shaking it in a jar or whisking. To make, reserve the olive oil and blend the rest of the ingredients in the blender or food processor. Slowly drizzle the oil into the rest of the ingredients while the blades are going strong. This method will emulsify and thicken the dressing more than the shaking method.
Substitutions for Anchovies in Caesar Dressing
In the U.S., anchovies get a bad rap, where people squirm at the thought of eating them without ever even trying them.
In reality, anchovies mash to a smear and are the salty ingredient that gives Caesar salad its signature flavor. Or instead of whole anchovies, try a good quality anchovy paste.
If you really can’t go for the anchovy flair, substitute the anchovies for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
More Ways to Use this Homemade Dressing
- Classic Killer Caesar Salad with Homemade Garlic Croutons
- Chicken Caesar Salad Recipe
- Kale Caesar Pasta Salad
- Chicken Caesar Burger
- Smashed Potatoes with Caesar Drizzle
- Caesar Spinach and Artichoke Dip
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Homemade Caesar Salad Dressing
Raw eggs are replaced with good quality mayonnaise and sour cream to give this dressing it's signature creamy texture with the tang of red wine vinegar.
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon Worcestershire sauce
- 1 teaspoon mashed anchovies or anchovy paste
- 1 clove garlic pressed
- 1/8 cup Parmesan cheese grated
- 1/2 teaspoon freshly cracked black pepper
- 2-3 dashes Tabasco sauce
Add all of the ingredients to a small canning jar and shake to combine. Or, add to a medium size bowl and whisk to combine. Refrigerate in an air-tight container for up to 2 weeks.
If you prefer to omit the anchovies, substitute the anchovies for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
More Homemade Salad Dressing Recipes
- Greek Salad Dressing
- Homemade Ranch Dressing Recipe
- Classic Blue Cheese Wedge Salad Recipe
- Easy Coleslaw Dressing
- Vietnamese Dressing And Dipping Sauce (Nuoc Mam Cham)
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